Enchiladas for breakfast? Yes please. Or breakfast for dinner...that works too. It's hard to go wrong with these yummy little guys. They come together pretty easily, then you just let them sit in the fridge overnight, then pop them in the oven in the morning. I love a breakfast that requires little to no effort in the morning. Because let's get real, effortless breakfasts are the only kind that happen around here. And the rich, eggy, cheesiness of these enchiladas is made even better with the salty sweetness of the ham. It's a great start to the day!
Breakfast Enchiladas
Number of Servings: 5-6
Time to Prepare: 8 hours 50 minutes
- 2 cups cubed ham
- 1/2 cup chopped green onion
- 2 1/2 cups shredded Cheddar cheese, divided
- 10-12 flour tortillas (medium/enchilada size)
- 2 cups half and half
- 6 eggs
- 1 Tbsp flour
- 1/2-1 tsp white pepper
- salsa (optional)
Stir together ham, green onion, and 2 cups shredded cheese. Scoop 1/3 to 1/2 cup of the mixture onto a tortilla. Roll tightly and place, seam side down in a greased 9x13 baking pan. Roll up remaining tortillas and squeeze them into the baking dish. (I find them a little easier to roll if I warm them up for a few seconds in the microwave.)
Whisk together half-and-half, eggs, flour, and pepper. Pour over tortillas. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Bake for 30-40 minutes, until eggs are pretty much set. Sprinkle with remaining 1/2 cup cheese and bake for 10 more minutes.
Serve with salsa if desired.
Source: slightly adapted from Tasty Kitchen
Produce Used: Green onion
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